Award-winning chef Jamie Bissonnette shares insights on enhancing pizza night by using clam toppings, advocating for a method that ensures a crispy crust. He suggests shucking and chopping clams before adding them to the pizza during the final baking stages. For home ovens, par-baking the dough before incorporating clams is recommended to avoid a soggy bottom. This unconventional topping is part of Bissonnette's culinary experimentation, encouraging pizza enthusiasts to embrace seafood, demonstrating that dairy and clams can pair beautifully on a pizza.
When it comes to adding clams to your pizza, Chef Bissonnette recommends you shuck the clams, chop them up, and leave them in their juice.
If you are cooking with a home oven - which may not get hot enough to cook everything at the same time - Chef Bissonnette advises, bake the pizza 85% first.
When added to a 500-degree Fahrenheit oven, clams tend to sog out the dough.
Those who shirk at the convenience of pizza delivery and brave the perils of pie-making at home may be tempted to stick to classic styles.
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